Jerk Chickpea Wraps with Habanero Aioli

• Vegan

• Produce

  • 2 (14-ounce cans Chickpeas
  • 1/4 cup Cilantro, fresh
  • 4 Garlic clove
  • 1 Habanero pepper
  • 4 Lettuce, large leaves
  • 1/2 cup Mango
  • 1 Onion, medium
  • 1/2 tsp Thyme, dried
  • 1 Tomato

• Refrigerated

  • 2 tbsp Soy or almond milk, unflavored

• Condiments

  • 1 tbsp Lime juice
  • 1/4 cup Molasses
  • 1/4 cup Soy sauce

• Baking & Spices

  • 1 tsp Allspice
  • 3 dashes Black pepper
  • 1/2 tsp Cinnamon
  • 1 tsp Powdered ginger
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Bread & Baked Goods

  • 4 Large or 6 medium flour tortillas

Found on ohmyveggies.com

Description

Ingredients

• 1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
• 1 tablespoon lime juice
• 1 habanero pepper, seeded and stemmed
• 1 garlic clove
• 2 to 4 tablespoons unflavored soy or almond milk
• Salt to taste
• ¼ cup soy sauce
• ¼ cup molasses
• 1 teaspoon allspice
• 1 teaspoon powdered ginger
• ½ teaspoon cinnamon
• ½ teaspoon dried thyme
• A few dashes of black pepper
• 1 tablespoon vegetable oil
• 1 medium onion, sliced into strips
• 3 garlic cloves, minced
• 2 (14-ounce) cans chickpeas, drained and rinsed
• ½ cup diced mango (about 1 small mango)
• ¼ cup chopped fresh cilantro
• 4 large or 6 medium flour tortillas
• 4 to 6 large lettuce leaves
• Sliced or diced tomato

Directions

• Place the cashews, lime juice, habanero pepper, and 2 tablespoons of soy or almond milk into the bowl of a food processor fitted with an S-blade. Process until smooth, stopping to scrape down the sides of the bowl as needed. Add up to 2 tablespoons of additional milk, to thin the mixture as needed. Season with salt to taste.
• Stir the soy sauce, molasses, allspice, ginger, cinnamon, thyme and black pepper together in a small bowl.
• Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add onions and sauté until theyre soft and beginning to brown, about 5 minutes. Add the garlic and sauté about 1 minute more, until fragrant. Add the chickpeas and soy sauce mixture, and flip everything a few times with a spatula. Cook until the sauce thickens up a bit and coats the chickpeas, about 3 minutes. Remove from heat and add the mango and cilantro. Flip a few times to incorporate.
• Slather the tortillas with habanero aioli, then layer with lettuce and tomato. Divide the chickpea mixture among tortillas and wrap. Serve.